This delicious pork agnolotti recipe by Jamie Oliver is a comforting homemade pasta dish filled with rich, savory pork, Parma ham, and Parmesan. The silky, delicate pasta parcels are perfect for a cozy meal and can be served with a simple broth or your favorite sauce. It’s easier than you think and a great way to enjoy fresh, homemade pasta!
Ingredients Needed
For the Dough:
- 1 tsp saffron strands (optional)
- 500g (4 cups) Tipo “00” flour, plus extra for dusting
- 9 large free-range eggs
For the Filling:
- 2 cloves garlic
- 90g (3 oz) higher-welfare Parma ham
- 50g (½ cup) Parmesan cheese, grated
- 100g (3½ oz) leftover cooked free-range chicken (optional)
- 1 tsp bicarbonate of soda (baking soda)
- 500g (1.1 lbs) higher-welfare minced pork (20% fat)
- 1 whole nutmeg, for grating
- 4 ice cubes
How To Make Pork Agnolotti
- Soak the saffron: If using, place saffron in a small bowl with 2 tbsp boiling water and set aside.
- Make the pasta dough: Add the flour, 3 eggs, saffron, and soaking liquid to a food processor. Separate the remaining eggs, adding yolks to the processor and reserving egg whites for later use. Blitz until the mixture resembles fine crumbs, then continue until a dough forms.
- Knead the dough: Transfer to a floured surface and knead for 5 minutes until smooth and elastic. Wrap in a tea towel or clingfilm and rest for 10 minutes. Knead again for another 5 minutes until firmer and lighter in color, then rest for a final 30 minutes.
- Prepare the filling: Wipe out the food processor. Add garlic, ham, Parmesan, chicken (if using), and bicarbonate of soda, then blitz until fine. Add pork mince, grate in ½ tsp nutmeg, season with salt, and add ice cubes. Blitz again until smooth and light, then transfer to a piping bag.
- Roll out the pasta: Roll the rested dough on a floured surface into a long, super-thin rectangle—almost transparent.
- Fill and shape the agnolotti: Pipe a thin strip of filling along the bottom edge of the dough. Brush water above the strip, fold the pasta over and press down to seal. Press the pasta at 1.5cm (½ inch) intervals to create small pockets, then cut along the intervals using a pasta wheel or knife.
- Cook the agnolotti: Boil salted water and cook for 6–8 minutes until soft but slightly firm. Serve with broth or your favorite sauce.
Recipe Tips
- Use High-Quality Flour: Tipo “00” flour makes the pasta dough smooth and elastic. If you don’t have it, use all-purpose flour, but the texture may be slightly different.
- Keep the Dough Moist: If the dough feels dry, add a little water. If it’s too sticky, sprinkle a bit more flour to prevent tearing.
- Chill the Filling: Let the filling rest in the fridge for 15–20 minutes before piping. This makes it firmer and easier to handle when shaping the agnolotti.
- Roll the Pasta Thinly: The dough should be almost transparent. If it’s too thick, the pasta will be chewy instead of delicate.
- Seal the Edges Well: Press the pasta firmly around the filling to remove air pockets. Trapped air can cause the agnolotti to burst while cooking.
How To Store And Reheat Leftovers?
- Refrigerate: Let the cooked agnolotti cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: Place uncooked agnolotti on a tray lined with greaseproof paper and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months. Cook straight from frozen in boiling water for 7–9 minutes—no need to thaw.
- Reheat: Bring a pot of water to a gentle boil. Drop the agnolotti in and cook for 1–2 minutes until warm. Drain and serve immediately.
Nutrition Facts
Serving Size: 1 serving (235g)
- Calories: 476
- Total Fat: 19.1g
- Saturated Fat: 6.6g
- Total Carbohydrate: 42.5g
- Dietary Fiber: 1.7g
- Sugars: 1.1g
- Protein: 33.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Stuffed Dumplings
- Jamie Oliver Posh Fish & Chips
- Jamie Oliver Fish & Chips
- Jamie Oliver Lemon Fish, Spuds & Spinach Sauce
Jamie Oliver Pork Agnolotti
Description
This delicious pork agnolotti recipe by Jamie Oliver is a comforting homemade pasta dish filled with rich, savory pork, Parma ham, and Parmesan. The silky, delicate pasta parcels are perfect for a cozy meal and can be served with a simple broth or your favorite sauce. It’s easier than you think and a great way to enjoy fresh, homemade pasta!
Ingredients
For the Dough:
For the Filling:
Instructions
- Soak the saffron: If using, place saffron in a small bowl with 2 tbsp boiling water and set aside.
- Make the pasta dough: Add the flour, 3 eggs, saffron, and soaking liquid to a food processor. Separate the remaining eggs, adding yolks to the processor and reserving egg whites for later use. Blitz until the mixture resembles fine crumbs, then continue until a dough forms.
- Knead the dough: Transfer to a floured surface and knead for 5 minutes until smooth and elastic. Wrap in a tea towel or clingfilm and rest for 10 minutes. Knead again for another 5 minutes until firmer and lighter in color, then rest for a final 30 minutes.
- Prepare the filling: Wipe out the food processor. Add garlic, ham, Parmesan, chicken (if using), and bicarbonate of soda, then blitz until fine. Add pork mince, grate in ½ tsp nutmeg, season with salt, and add ice cubes. Blitz again until smooth and light, then transfer to a piping bag.
- Roll out the pasta: Roll the rested dough on a floured surface into a long, super-thin rectangle—almost transparent.
- Fill and shape the agnolotti: Pipe a thin strip of filling along the bottom edge of the dough. Brush water above the strip, fold the pasta over and press down to seal. Press the pasta at 1.5cm (½ inch) intervals to create small pockets, then cut along the intervals using a pasta wheel or knife.
- Cook the agnolotti: Boil salted water and cook for 6–8 minutes until soft but slightly firm. Serve with broth or your favorite sauce.
Notes
- Use High-Quality Flour: Tipo “00” flour makes the pasta dough smooth and elastic. If you don’t have it, use all-purpose flour, but the texture may be slightly different.
- Keep the Dough Moist: If the dough feels dry, add a little water. If it’s too sticky, sprinkle a bit more flour to prevent tearing.
- Chill the Filling: Let the filling rest in the fridge for 15–20 minutes before piping. This makes it firmer and easier to handle when shaping the agnolotti.
- Roll the Pasta Thinly: The dough should be almost transparent. If it’s too thick, the pasta will be chewy instead of delicate.
- Seal the Edges Well: Press the pasta firmly around the filling to remove air pockets. Trapped air can cause the agnolotti to burst while cooking.
Jamie Oliver Pork Agnolotti